~ culinary adventures from Leathams' food team

SunBlush® Shakshuka

Whether called shakshuka or Moroccan baked eggs or hailing from Palestine or north Africa, poached eggs sunk into ruby red tomatoes in a skillet makes a resplendent brunch, especially with some flat bread for dunking.

Ingredients

3 tablespoons extra-virgin olive oil

200g 10mm diced onion

50g diced red bell pepper

1 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon sweet paprika

⅛ teaspoon cayenne, or to taste

250g tomatoes concasse with juices, coarsely chopped

60 g SunBlush® red plum tomato

60 g SunBlush® yellow plum tomato

¾ teaspoon salt, more as needed

¼ teaspoon black pepper, more as needed

60g diced feta cheese

6 gourmet poached eggs

Chopped parsley, for serving

Siracha, for serving

Method

Heat oven to 190C

Heat a large frying pan and over a medium heat fry the onion. Cook gently until soft about 20 minutes and then add garlic for 2 minutes then cumin, paprika and cayenne and cook for 1 minute. Pour in the tomato concasse, 40g of SunBlush® red and yellow tomatoes, salt and pepper, simmer until thickened. Add the diced feta.

Put the tomato sauce in oven proof dishes, add poached eggs and garnish with the additional SunBlush® plum tomatoes. Bake for 3 minutes. Serve with a parsley and sriracha.